1. Add the onion, carrot, and green scallion to boiling water. Reduce the heat and add the tongue. Slowly cook the meat in this court bouillon until it is tender—about three hours.
2. Season the asparagus and mushroom with salt and pepper. Mix.
3. Half-cook the spring onions, cut them into one inch pieces, and stir in a smidgen of miso.
4. When the ox tongue is tender, cut it into small chunks and add salt and pepper to taste. Sauté slowly for about five minutes, until the color of the meat changes.
5. Roll the ox tongue within a sheet of cedar. Put it into the oven to roast and smoke for about ten minutes. Smoke trapped by the tunneled pinewood will thoroughly permeate the meat.
6. Serve the roasted ox tongue along with the blended asparagus and king trumpet mushroom and the miso-flavored spring onions.